We were chatting through ideas to use for a celebration of St Andrew’s Day when we remembered something we tried the other day. We’d made Date & Apricot Crumble Slice for an afternoon tea event and there was a little of the crumble topping left-over. We rolled the mix into small balls then baked them like cookies for a few minutes . . . we weren’t disappointed!
This is a variation of our base recipe which brings together a few very simple ingredients and turns a very traditional dish into moorish chewy cookies.
100g salted butter
100g demerara sugar
100g plain flour
½ tsp bicarbonate soda
100g porridge oats
50ml golden syrup
* If you like a little 'extra' in the afternoon, try adding 1 tsp of ground mixed spice
Preheat your oven to 180c.
Dice the butter into small chunks, add the sugar and beat well with an electric mixer until almost creamed.
Add the bicarbonate of soda to the flour and stir-in before adding to the butter / sugar mix.
Add the oats, then the milk and golden syrup (a measuring spoon will be easiest for the syrup) and mix well.
Line a couple of baking trays with parchment.
Using a teaspoon, scoop a portion of the mix and roll between your palms into a ball. Place this on the baking tray and repeat, keeping the balls about 7cm apart as they’ll spread.
Bake for about 11 minutes or until they start to turn golden brown.
When done, leave for a few minutes and then using a flat knife, carefully place onto a wire cooling rack.
Enjoy with a cup of sweet, strong tea, or glass of fine whisky!